Hospitality Cost Control
A Practical Approach
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Hospitality Cost Control by Andrew H. Feinstein
Book DescriptionFor courses in food and beverage cost control. Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.
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Book DetailsISBN: 9780131116009
(234mm x 181mm x 14mm)
Imprint: Prentice Hall
Publisher: Pearson Education (US)
Publish Date: 26-Sep-2005
Country of Publication: United States
Books By Author Andrew H. Feinstein
Purchasing, Paperback (June 2012)
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing.
Purchasing for Chefs, Paperback (January 2010)
Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively.
Unexpected Educational Pathways, Paperback (June 2008)» View all books by Andrew H. Feinstein
features an introductory article highlighting concepts and methods related to studying unexpected educational pathways Focuses on methodological alternatives to standard linear modeling approaches to studying developmental pathways.
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